Recipe courtesy of Michele Urvater
Episode: Start-Up Stews
Save Recipe Print
Total:
45 min
Prep:
20 min
Cook:
25 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

In a large casserole, over medium high heat, melt the butter. When the foaming subsides, add the mushrooms and saute for a minute until they begin to soften. Add the carrots, caraway seeds, paprika, 1/4 cup water, cover and simmer just for 4 to 5 minutes or until the vegetables are just tender.

Add the leftover stew, cover and simmer 10 minutes just to reheat and bring flavors together. Meanwhile parboil the potatoes until tender but not falling apart. Season to the stew to taste with salt and pepper, remove from heat and stir in the sour cream if you wish. Center potatoes in a deep platter and surround them with the stew; garnish potatoes with parsley and meat with pickles.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Beef Stew

Recipe courtesy of Food Network Kitchen

Mushroom and Burgundy Stew

Recipe courtesy of Rachael Ray

All American Beef Taco

Recipe courtesy of Alton Brown

Beef Wellington

Recipe courtesy of Nancy Fuller

Corned Beef Hash Brown Casserole

Recipe courtesy of Food Network Kitchen

Roast Prime Rib of Beef with Horseradish Crust

Recipe courtesy of Tyler Florence

Second Time Around Beef Salad

Recipe courtesy of Michele Urvater

Second Time Around Veal Stew "Marengo" Style

Recipe courtesy of Michele Urvater

Second Time Around Veal Stew "Normandy Style"

Recipe courtesy of Michele Urvater

Browse Reviews By Keyword